Description
This Delicious Savory Smothered Chicken and Rice recipe is a comforting one-pan meal featuring tender seared chicken thighs or breasts cooked with fragrant herbs, garlic, and onions, simmered in creamy chicken broth until perfectly tender. Finished with a splash of heavy cream and fresh parsley, this Southern-inspired dish is rich, flavorful, and ideal for a satisfying family dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken thighs or breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Cooking Fats and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Rice and Liquids
- 1 cup long grain white rice, rinsed
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream or half-and-half
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Season Chicken: Season the chicken thighs or breasts on both sides with salt, black pepper, paprika, and dried thyme to infuse the meat with a flavorful herb crust.
- Sear Chicken: Heat olive oil and butter in a large skillet or sauté pan over medium-high heat. Add the seasoned chicken and sear for 3–4 minutes on each side until golden brown. Remove the chicken from the pan and set aside; it will finish cooking later with the rice.
- Sauté Aromatics: In the same pan, add the finely chopped onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for an additional 30 seconds to release its aroma without burning.
- Toast Rice: Stir in the rinsed long grain white rice and toast it in the pan for 1–2 minutes, coating the grains in the flavorful fat and cooking off the raw edge.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Nestle the seared chicken pieces on top of the rice, then reduce the heat to low. Cover the pan and cook for 20–22 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F, indicating it is fully cooked.
- Finish with Cream: Remove the lid and stir in the heavy cream or half-and-half. Simmer uncovered for 2–3 minutes so the sauce thickens slightly. Adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Sprinkle freshly chopped parsley over the dish before serving to add a pop of color and fresh herb flavor.
Notes
- For extra richness, add a handful of shredded cheese or sautéed mushrooms to the rice before adding the cream.
- You can substitute chicken thighs with bone-in pieces; just increase the simmer time by 5–10 minutes and ensure internal temperature reaches 165°F for safe consumption.
- Use half-and-half instead of heavy cream for a lighter dish if desired.
- Make sure to rinse the rice prior to cooking to remove excess starch and prevent clumping.
